Lemon Ricotta Cookies with Glaze Recipe

Ever feel like you’re running a tiny, very picky restaurant? I sure do. Between “I don’t like that texture” and “It looks weird,” getting a ‘yes’ from everyone feels like a miracle.

That’s why I’m so excited to share our family’s secret weapon: Lemon Ricotta Cookies with Glaze. They’re the cookie that finally got a thumbs-up from my toughest critics. They’re soft, not too sweet, and have a bright lemon flavor that just makes everyone happy. If you love the combination of lemon and fruit, you should also try our vibrant Lemon Raspberry Cookies for a zesty summer treat.

Best of all, they’re a sneaky way to get a little extra protein into the snack rotation. Let’s make some magic happen in the kitchen together.

Recipe Overview

• Cuisine: Italian-Inspired
• Category: Dessert / Snack
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: About 1 hour (includes cooling)
• Servings: Makes about 2 dozen cookies

Why Even My Picky Eaters Love This!

I get it. New textures and bold flavors can be a hard sell. But these cookies are different. The ricotta cheese makes them incredibly soft and cake-like, which is a texture most kids adore.

They’re not crunchy or crumbly. The lemon flavor is fresh and bright, not sour or overwhelming. And that simple glaze on top? It adds just the right amount of sweetness without being too much.

It’s like a little sunshine in cookie form. My kids also love that they can help drizzle the glaze, which makes them proud to eat their creation.

Our Family-Friendly Ingredient List

I promise, nothing fancy here! These are all items I usually have on hand or can grab in one quick trip. For another recipe that uses ricotta in a savory way, check out our cozy Lemon Ricotta & Spinach Shrimp Lasagna Soup.

For the Cookies:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick (½ cup) unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 (15 oz) container whole milk ricotta cheese
• 2 large eggs
• 3 tablespoons fresh lemon juice
• Zest of one large lemon

For the Lemon Glaze:

• 1 ½ cups powdered sugar
• 3 tablespoons fresh lemon juice
• Zest of one lemon (optional, for extra sparkle)

How to Get the Kids Involved in Cooking This

Getting little hands involved is my favorite trick. It builds their confidence and makes them way more likely to try the final product.

For younger kids, washing the lemon and helping you zest it (with close supervision!) is a great job. They can also be in charge of pressing the cookie dough balls down slightly before baking.

The absolute best job is glazing. Once the cookies are cool, let them drizzle the glaze back and forth with a spoon. It’s messy, fun, and they feel like real pastry chefs.

The Full Step-by-Step Instructions

Don’t worry, it’s easier than it looks. Just follow these simple steps.

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
3. In a large bowl, use a hand mixer to beat the softened butter and sugar until it’s light and fluffy. This takes about 2 minutes.
4. Beat in the ricotta cheese, eggs, lemon juice, and lemon zest until everything is just combined and smooth.
5. Gently mix the dry flour mixture into the wet ingredients. Stir until no dry streaks remain. The dough will be soft and sticky.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. I use a small cookie scoop for this to keep them even.
7. Bake for 12 to 14 minutes. The bottoms will be lightly golden, and the tops will spring back when touched. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
8. While they cool, make the glaze. Whisk the powdered sugar and lemon juice together in a small bowl until smooth. If you want it thicker, add a bit more sugar. For thinner glaze, add a tiny bit more juice.
9. Once cookies are completely cool, drizzle or spread the glaze over the top. Let the glaze set for about 30 minutes before serving.

Fun Twists for Different Tastes

Got a kid who only likes vanilla? An adult who loves a stronger flavor? No problem. This recipe is super flexible.

For sensitive palates, you can skip the lemon zest in the cookie dough for a milder taste. You can even make the cookies plain and serve the glaze on the side as a “dip.”

For a fun twist, mix a handful of blueberries into the dough. They add little bursts of sweetness. For the adults, try adding a teaspoon of poppy seeds to the dough or a tiny pinch of dried lavender to the glaze.

Storing & Reheating (Perfect for Busy Nights)

These cookies are a lifesaver for busy weeks. They store beautifully.

Keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unglazed cookies.

Just place the cooled, baked cookies in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. Thaw at room temperature and glaze when ready to eat.

Nutrition Notes

As a parent, I like to know what’s going into our snacks. Here’s a quick look.

• Ricotta Power: The ricotta cheese adds protein and calcium, which is a nice bonus in a sweet treat.
• Moderation is key, as with any dessert. One or two cookies make a perfect afternoon pick-me-up.
• Using fresh lemon juice gives you a boost of vitamin C without any artificial flavors.

FREQUENTLY ASKED QUESTIONS

Can I use low-fat ricotta?

You can, but the cookies won’t be as rich and tender. Whole milk ricotta gives the best texture and flavor. It’s worth it for this special treat!

My dough is really sticky. Did I do something wrong?

Nope! You did it right. The ricotta makes a very soft, sticky dough. That’s what gives us those wonderfully soft cookies. Just use a spoon or cookie scoop to portion it out.

Why do my cookies have to cool completely before glazing?

If you glaze a warm cookie, the icing will just melt and slide right off. Letting them cool all the way means the glaze will set into that pretty, slightly crackly finish we all love.

I really hope this recipe brings as much joy to your kitchen as it has to mine. It’s one of those simple, happy things that makes family time a little sweeter. If you’re looking for another fantastic baked good that combines fruit flavors, these Pumpkin Banana Muffins with Strawberry Lemon Glaze are a must-try.

Baking should be fun, not stressful. So put on some music, get the kids involved, and enjoy the process. The mess is always worth it.

I’d love to know if this was a hit with your family! Did your picky eater take a bite? What fun twists did you try? Please leave a comment and rating below!